1 can shrimp
1 cup mayonnaise
1 bag grated Cheddar cheese
1 minced onion
Drop of Worcestershire sauce
1/2 cup sour cream

Mix together and serve.

1 large package cream cheese
1/4 cup milk
1 can shrimp, flaked
1/4 onion, cut fine
Dash of Worcestershire sauce

Cream the cream cheese in mixing bowl with fork.

Add milk until real creamy.

Add chopped onion, flaked shrimp, and Worcestershire sauce.

Makes about 1 pint.

1/2 cup milk
2 (8 ounces) packages cream cheese, softened
2 (4 1/2 ounces) cans shrimp, chopped and drained
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
1/2 teaspoon dill seed

Blend milk and cream cheese.

Stir in shrimp, lemon juice, Worcestershire sauce, garlic salt, and dill.

Cover and chill for l hour or more.

Makes 3 cups. (This recipe can easily be cut in half.)

8 ounces cream cheese, softened
1/2 cup mayonnaise
2 tablespoons grated onion
Tabasco sauce to taste (3 or 4 drops)
1 can shrimp, washed and drained, or 1 package frozen tiny shrimp, thawed and chopped
Salt and white pepper to taste

Mix all ingredients. Add shrimp last.

Serve with assorted crackers.

This is better made the day before it is to be served.

Variations: Use 2 tablespoons of chopped chives or parsley flakes for color. 1 tablespoon of chili sauce gives it a pretty pink color.

8 ounces cream cheese
1 can shrimp, drained and chopped
1 bottle cocktail sauce
Green pepper
Green onion
Grated Cheddar cheese

Spread cream cheese in 8-inch pie plate.

Add shrimp. Pour sauce over shrimp. You may not want to use entire bottle.

Add pepper and onion.

Sprinkle with grated cheese.

Note: The amounts of green pepper, green onion, and cheese are all according to taste.